Homemade Almond Milk

Nut milks are so easy, convenient and fast to make, plus they’re free of any chemical nasties. Make sure to ‘activate’ your nuts (by soaking them overnight in water) so they are more easily digestible and nutritious.

You need a food processor, large pouring bowl, glass bottle (to store) and a nut bag, which you can buy online or at your local health food store.

Money saving tip: save the leftover meal that remains in your nut bag and dry out in the oven on low/medium heat for about 30 minutes. Voila you now have a nut meal such as almond meal. The bonus here is you’re using ‘activated’ almond meal for baking rather than the normal almond meal, which is harder to digest and far more expensive. I use the activated meal to make loads of great healthy gluten-free treats including vitality balls, cupcakes, cookies, breads and pancakes. Basically when a recipe calls for almond meal, this is now what you have. It can be stored in the fridge until you are ready to use it.

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Homemade Almond Milk

Prep Time

10 minutes

Cook Time


1 litre


  • 1 cup of raw almonds
  • 4 cups of filtered water
  • 1 date
  • Pinch of salt
  • teaspoon Optional extras: pinch of cinnamon and / or half aof vanilla extract.


  1. Activate your almonds by simply soaking them in a container overnight. Make sure they are well covered as the nuts will expand slightly. They should soak for 8 hours or more but if you are short on time, an hour even will help.
  2. After the activation process, drain the almonds and rinse well using a sieve and place into your blender or food processor.
  3. Add the remaining ingredients and blitz on high speed for 1 – 2 minutes until you get a white, silky and frothy milk.
  4. To ensure its beautifully smooth place your nut bag over a medium sized bowl, ideally with a pouring spout and pour the milk in the bag from your blender.
  5. Hold up the nut bag slightly and the milk will start pouring out. Gently squeeze out all the remaining milk into the bowl with your hands until you just have a dry pulp remaining inside the bag. Set pulp in the bag aside.
  6. Pour the milk from your bowl and into a glass bottle and store in your fridge. It will stay fresh in the fridge for a maximum of 7 days and don’t be surprised if you need to give it a shake before using.

Recipe Notes

Feel free to try out a few different types of nuts and seeds to make your own milk. My favorites are almonds and hazelnut as the left over meal is so versatile to use in baking. For hazel nut milk follow the exact recipe and just replace your almonds. Once you try this you wont need to buy store bought nut milks ever.

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free. Contains tree nuts.

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